1 bayleaf
100 g creamed coconut
300 ml water
700 g blanched cauliflower florets
225 g sliced, cooked new potatoes
100 g creamed coconut
300 ml water
700 g blanched cauliflower florets
225 g sliced, cooked new potatoes
Grind to a paste
75 g shallots
25 g blanched almonds
2 tsp ground coriander
1 tsp ground cumin
1 tsp white pepper
1 tsp turmeric
125 ml peanut oil
125 ml water
salt
25 g blanched almonds
2 tsp ground coriander
1 tsp ground cumin
1 tsp white pepper
1 tsp turmeric
125 ml peanut oil
125 ml water
salt
method
1. Grind 75 g shallots, 25 g blanched almonds, 2 tsp ground coriander, 1 tsp each of ground cumin, white pepper and turmeric, 125 ml peanut oil, 125 ml water and salt to a paste.
2. Cook for 5 minutes, add 1 bayleaf, 100 g creamed coconut, 300 ml water, 700 g blanched cauliflower florets and 225 g sliced, cooked new potatoes and simmer for 5 minutes.
3. Season and serve in a vegetable dish with some of the liquid, sprinkled with chopped chives.
2. Cook for 5 minutes, add 1 bayleaf, 100 g creamed coconut, 300 ml water, 700 g blanched cauliflower florets and 225 g sliced, cooked new potatoes and simmer for 5 minutes.
3. Season and serve in a vegetable dish with some of the liquid, sprinkled with chopped chives.
serving amount
serves 10
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